Noz 17

The story

Noz 17: Edomae Omakase in Chelsea, New York City

The Space

Tucked away on a quiet side street in Chelsea, Noz 17 trades the city’s pace for the calm of a traditional Japanese sushi-ya. The dining room, designed in the Sukiya style reminiscent of historic tea houses, wraps guests in the cedar aroma of Hinoki wood and soft, warm light. Two counters anchor the experience: a seven-seat Hinoki counter where Chef Matsuzaki works nightly (except Wednesdays), and a four-seat intimate counter billed as the smallest omakase counter in New York City. For private gatherings, a separate dining room seats up to four.

The Chef

Junichi Matsuzaki, known as Chef Matsu, was born in Chiba, Japan, and grew up around fishmongers and kitchens. After moving to New York in 2002, he apprenticed at Sushi Yasuda before joining the opening team of Sushi Noz in 2018, where he served as second in command to Chef Nozomu Abe. In 2021, Chef Matsu was chosen to helm Noz 17, bringing his refined mastery of traditional techniques and deep dedication to Edomae craft to diners downtown.

The Omakase

The bar menu at Noz 17 is a 15-course tasting menu that begins with an amuse bouche, followed by 12 seasonal nigiri, Chef Matsu’s signature miso soup and tamago, and a seasonal dessert. Ingredients are imported daily from Japan, and each course reflects the precision of Edomae tradition. The Michelin-starred experience is built on subtlety and seasonality—every detail, from the shinko nigiri to the final bite, is meant to be memorable in its simplicity.